Brigade
This is a general term used to describe a chef who oversees a station.
Chef de Partie
This is the workhorse knife of a Chef's kit.
French Knife/Chef's Knife
This variety of vegetable is ubiquitous in European and Asian cooking and is sometimes confused with having avian origins.
This pathogen is most commonly associated with improperly prepared chicken or eggs.
Salmonella.
The most commonly used condiment in the United States.
Salsa
This is the name used for unpaid kitchen apprentices.
Stagiare
This type of oven uses heated, moving air.
Convection Oven
The three main ingredients of mire poix.
Onions, Celery, Carrots
When contaminated ingredients are added to food that receives no further cooking, this is called?
Cross-Contamination
This thickening agent ranges in color from blonde to dark and consists of equal parts flour and fat.
Roux
This Chef is responsible for all grilled items.
Grillardin
This tool is used to open bivalves and shellfish such as oysters or scallops.
Oyster Knife
This root vegetable is described as having the flavour and aroma of garlic and onion.
Shallot.
This acronym is used to describe the proper method for stock rotation.
First In First Out
This constellation of chemical reactions is credited with giving a properly prepared steak its strong umami flavour.
Milliard Reaction(s)
This person leads each service, keeping all stations working together and seeing to it that the Chef's vision is presented
Chef de Cuisine
This is used to slice food by pushing the food onto and across a sharp metal blade.
Mandoline
The name of this root vegetable is often times used to describe a naive or foolish person.
Turnip
This government agency regulates and inspects meat, poultry, and eggs.
USDA
The name for Mire Poix in Creole and Cajun cooking.
The Holy Trinity
This position is responsible for preparing all sauces.
Saucier
This equipment is used to cook large volumes of food, with the ability to transfer hot food to a storage vessel using a rotating wheel.
Tilt-Skillet
This root vegetable is used in the manufacture of sugar and of some dyes.
Beets
This government agency regulates food transported across state lines.
Name of the restaurant/bar that is credited with inventing Buffalo Wings
Anchor Bar, Buffalo, NY